2 lbs. veal (or beef) cutlets
pinch of marjoram
salt and pepper
pinch of garlic powder (for sprinkling)
2 tbsp. extra virgin olive oil
1 large onion, sliced into rings
1 tsp. mustard
2 cups beef broth

Using a sharp knife, cut meat into 4 to 6 thin, rectangular slices about 1/3-inch thick. Pound, using a meat mallet or the side of a heavy cleaver until quite thin. It helps to place meat slices between plastic wrap, wax paper or butcher's wrap. Glad Press 'N Seal also holds up quite well.

Season beef with salt, pepper and garlic powder very lightly. Spread one side with mustard. Place a slice of bacon, cut into two, on each slice. Arrange onion rings on top. Sprinkle with marjoram. Roll up and secure with wooden toothpicks (or tie with some white cotton string). Roll in a little flour and sauté in hot oil until well browned on all sides. Transfer to casserole.

Add remaining flour to the pan drippings and cook for a few seconds, then slowly add the to the beef broth. Simmer until thickened. Pour over meat in casserole. Cover tightly and simmer for 1 1/2 hours or until tender. Excellent when cooked ahead and reheated in its own gravy.

A popular Sunday dish, often teamed with red cabbage and boiled potatoes. Also especially good warmed over.

Submitted by: CM